CookiesAmericanEasy

Family Molasses Rye Spice Cookies

Name: Family Molasses Rye Spice Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, softened to room temperature, softened to room temperature; ¾ cup (150 g) packed light brown sugar; ¼ cup (85 g) unsulphured dark molasses; 1 (50 g) large egg, room temperature; 1 teaspoon (5 ml) vanilla extract; 1 cup (120 g) rye flour; ¾ cup (90 g) all-purpose flour; 1½ teaspoon (7½ g) baking soda; ½ teaspoon (3 g) fine sea salt; 1½ teaspoon (3½ g) ground ginger; 1 teaspoon (2½ g) ground cinnamon; ½ teaspoon (1 g) ground cloves; ¼ teaspoon (½ g) freshly grated nutmeg, finely grated; ½ cup (100 g) coarse turbinado or demerara sugar, for rolling (optional)

From the MyKitchenBank Kitchen

Chewy, deeply spiced molasses cookies with the earthy warmth of rye flour. Dark molasses, ground ginger, cloves, and cinnamon create a sophisticated flavor that's both comforting and complex. These cookies have a tender crumb and a slight crackle on top—perfect with coffee or tea.

Prep: 15 min
Cook: 12 min
Wait: 1 hr
Total: 1 hr 27 min
Makes: 24 cookies

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Steps

Before you start

Preheat oven to 350°F (175°C) before baking
Soften butter at room temperature for 30 minutes
Have all spices measured and ready
Line baking sheets with parchment paper

1
Cream butter and sugar
- In a large mixing bowl, beat softened butter and brown sugar together with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
- Scrape down the sides of the bowl to ensure even mixing.
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Ready when: mixture is light, pale, and fluffy
Tip: Soft butter incorporates air more easily, creating a lighter cookie texture.
2
Add molasses and egg
- Pour in the molasses and vanilla extract, then beat for 30 seconds.
- Add the room-temperature egg and beat for another 30 seconds until fully combined.
- Scrape down the sides.
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Ready when: mixture looks smooth and emulsified
Tip: A room-temperature egg blends more smoothly and prevents the dough from becoming grainy.
3
Mix dry ingredients
- In a medium bowl, whisk together rye flour, all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
- Mix thoroughly so the leavening and spices are evenly distributed.
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Ready when: dry ingredients are well combined with no visible streaks
Tip: Whisking the dry ingredients separately prevents lumps and ensures even spice distribution in every bite.
4
Combine wet and dry
- Pour the dry mixture into the wet ingredients.
- Fold together with a spatula until just combined, about 1 minute.
- Do not overmix—the dough should come together but still look slightly shaggy.
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Ready when: dough is cohesive with no visible streaks of flour
Tip: Overmixing develops gluten, which toughens cookies. Stop as soon as the flour is incorporated.
5
Chill dough
- Cover the bowl with plastic wrap and refrigerate for 1 hour (or up to 8 hours).
- Chilling firms up the dough, making it easier to scoop and helping the cookies spread evenly in the oven.
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Ready when: dough is cold and holds its shape
Tip: You can make the dough ahead and bake the day you want fresh cookies.
6
Preheat and prepareOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- If using coarse sugar for rolling, pour it into a shallow bowl.
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Ready when: oven is fully preheated
Tip: Parchment paper prevents sticking and ensures even browning on the bottoms.
7
Shape cookies
- Scoop dough into 1-tablespoon portions (about the size of a walnut) using a cookie scoop or tablespoon measure, placing them 2 inches apart on the prepared baking sheets.
- If rolling in coarse sugar, gently roll each ball in the sugar before placing on the sheet.
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Ready when: all cookies are scooped and spaced on the sheets
Tip: Leave enough space between cookies—they'll spread slightly, and you want them to bake evenly without merging.
8
Bake cookiesOven 350°F / 175°C
- Bake for 10–12 minutes at 350°F (175°C).
- The edges should be set and slightly firm, but the centers will still look soft and slightly underbaked.
- The cookies will continue to cook on the hot pan after removal from the oven.
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Ready when: edges are set and lightly golden; centers look underbaked
Tip: Removing them slightly underbaked ensures chewy centers. They'll set up as they cool.
9
Cool on pan
- Let the cookies rest on the baking sheet for 3 minutes.
- This allows them to firm up slightly without hardening.
- Then transfer them to a wire rack using a thin spatula, cooling completely (about 15 minutes).
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Ready when: cookies are firm enough to transfer without breaking
Tip: Moving them too early breaks them; waiting too long makes them stick to the pan.

Good to know

Tips

For deeper flavor, use blackstrap molasses instead of dark molasses—it's richer and more intense.
Measure flour by spooning it into the measuring cup and leveling, not by scooping directly. Scooping compacts the flour and can make cookies tough.
These cookies are best served still warm or at room temperature, when the molasses and spices are most fragrant.
The rye flour gives these cookies an earthy, slightly tangy note that pairs beautifully with the warm spices. Don't skip it if you can find it.

Make ahead

Dough can be made up to 8 hours ahead and refrigerated, or frozen in portions for up to 3 months. Bake directly from frozen, adding 1–2 minutes to baking time.

Storage & reheating

Room temperature in an airtight container for up to 5 days. Freezer in a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Substitutions

rye flour → whole wheat flour or all-purpose flour. You'll lose the distinctive earthy rye flavor, but the texture and spice profile will still work well. Use an equal amount by weight.
unsulphured dark molasses → honey or maple syrup. Use the same volume. The cookies will be slightly less dark and the flavor more subtle, but still delicious.
ground ginger → 1 tablespoon fresh ginger, grated and squeezed dry. Fresh ginger provides a brighter, more peppery bite. Add it with the molasses in step 2.
coarse turbinado or demerara sugar, for rolling → granulated sugar or cinnamon sugar. Rolling is optional. The cookies are equally good without the sugar coating.